Name: Greek Pheasant Pasta
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4 people
Ingredients: 1 pheasant, (cut into serving pieces); Salt; 2 tablespoons olive oil; 1 cup chopped yellow or white onion; 1 carrot, (peeled and chopped); 1 celery stalk, (chopped); 4 garlic cloves, (minced); 4 tablespoons tomato paste; 1 cup red wine ((use Mavrodaphne, a Greek sweet wine, if you can get it)); 1 tablespoon fresh thyme; 1 tablespoon fresh rosemary; 4-6 sage leaves, (chopped); 1 tablespoon dried oregano ((Greek, if possible)); 1 cinnamon stick; 1/3 cup red wine vinegar; 1-2 tablespoons mustard; About 3-5 cups water ((see below)); 1 pound dried spaghetti; 8-10 dates, (pitted and chopped roughly); 1/3 cup golden raisins ((optional)); 1/2 cup pine nuts, (toasted); 1/2 cup chopped fresh parsley, (mint, fennel fronds or a combination of the three)